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Bánh mì portobello burgers

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The humble portobello mushroom makes a delicious, all-natural substitute for hamburger patties. This savory take on a traditional Vietnamese sandwich is packed with flavor: a meaty-tasting mushroom “burger,” crunchy pickled veggies, and spicy Sriracha “mayo” are piled on a crusty baguette.

YIELD 4 sandwichesSERVING 1 sandwichPREP 40 minsCOOK 10 mins

INGREDIENTS

Juice of 1 medium lime (2 TB.)

2 TB. reduced-sodium tamari or soy sauce

1 tsp. toasted sesame oil

1/2 tsp. garlic powder

1/2 tsp. ground ginger

4 large portobello mushrooms, stems removed

1 small daikon radish, peeled and shredded (1 cup)

1 medium carrot, shredded (1/2 cup)

1/4 cup rice vinegar

1/4 cup water

1 TB. sugar

1 tsp. kosher salt

2 TB. plant-based mayonnaise, such as Vegenaise

1 tsp. Sriracha hot sauce

4 (4-in.; 10cm) crusty baguette rolls, split

1/2 English cucumber, thinly sliced

Cilantro leaves (optional)

1In a small bowl, whisk together lime juice, tamari, toasted sesame oil, garlic powder, and ginger.

2Wipe each portobello mushroom clean with a damp paper towel, place mushrooms in a zipper-lock plastic bag, pour in lime juice marinade, seal the bag, and shake gently to distribute marinade. Set aside.

3In a medium bowl, gently toss daikon radish and carrot.

4In a small saucepan over medium heat, combine rice vinegar, water, sugar, and kosher salt. Bring to a boil, stirring to dissolve sugar and salt.

5Pour vinegar mixture over daikon and carrot, stir, and set aside for about 30 minutes.

6In another small bowl, whisk together plant-based mayonnaise and Sriracha hot sauce.

7Heat a grill to direct, high heat, or set a grill pan over high heat on your stovetop. Place mushrooms on the grill, gill side down, and cook for 3 minutes. Turn over mushrooms, and cook for 2 more minutes or until mushrooms are juicy and tender.

8During the last minute of mushroom cook time, place baguette rolls on the grill, split side down, and toast.

9Drain pickled vegetables in a fine-mesh strainer.

10To assemble sandwiches, spread 1/4 mayonnaise mixture on one side of each roll, and add a layer of English cucumber slices. Place 1 portobello burger on each sandwich, and top with 1/4 drained pickled vegetables. Garnish with cilantro leaves (if using), and serve immediately.

Daikon radish, also known as Japanese horseradish, is a staple in Asian cuisine. It resembles a large, white parsnip and has a mild, radishlike flavor. Smaller varieties are terrific raw or lightly pickled, while the larger roots can be thinly sliced and baked as chips or shredded and pan-fried for a unique alternative to a potato pancake.

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Bánh mì portobello burgers

Italian eggplant cutlet subs

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Crispy breading surrounds tender eggplant slices in these subs, layered on a hearty roll with sliced hot peppers, lettuce, tomato, shaved onion, and plenty of olive oil and red wine vinegar.

YIELD 4 sandwichesSERVING 1 sandwichPREP 15 minsCOOK 15 mins

INGREDIENTS

1/2 tsp. kosher salt

1 large Italian eggplant, sliced lengthwise in 1/4-inch (.5cm) slices

1/2 cup water

1/2 cup all-purpose flour

1/2 cup Italian-seasoned breadcrumbs

4 (6-in.; 15.25cm) Italian rolls, sliced horizontally

1 clove garlic, halved

2 TB . olive oil, plus more for frying

2 medium tomatoes, sliced

2 cups shredded romaine or iceberg lettuce

1/2 small red onion, sliced paper thin

Sliced hot cherry peppers in oil, drained (optional)

2 TB . red wine vinegar

1Sprinkle kosher salt over eggplant slices, place eggplant in a colander, and set aside to drain for 10 minutes. Pat slices dry, squeezing gently to remove any bitter liquid.

2In separate shallow bowls, place water, all-purpose flour, and Italian-seasoned breadcrumbs.

3Bread eggplant slices in the following manner: dip each slice in water, then in flour, quickly dip in water again, followed by breadcrumbs. Dredge one last time in flour, and shake off any excess. Set aside each breaded slice, and continue until all slices are breaded.

4In a large fry pan over medium-high heat, heat enough olive oil (or grapeseed oil) to come 1/4 inch (.5cm) up the side of the pan for shallow frying. When oil shimmers, add eggplant slices a few at a time, taking care not to crowd the pan. Fry for about 2 minutes or until golden and crispy, turn over slices, and fry the other side until golden. Set cooked slices aside on a paper towel–lined baking sheet, and repeat until all eggplant has been fried.

5Heat a broiler to high, place split Italian rolls on a baking sheet, and toast for 2 or 3 minutes or until golden. Rub toasted rolls with cut garlic clove, and drizzle rolls evenly with 2 tablespoons olive oil.

6To assemble sandwiches, evenly divide eggplant slices among rolls. Top with tomato, romaine lettuce, and red onion slices, again evenly distributing ingredients. Place a few hot cherry pepper slices (if using) on each sandwich, drizzle with red wine vinegar, and serve.

For Eggplant Parm Subs, fry eggplant slices and toast rolls as directed. Spoon 1/2 cup Tomato Sauce over each sandwich, top each with 1/4 cup of your favorite shredded plant-based mozzarella cheese, and broil until melted.

Oyster mushroom po’boys

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Oyster mushrooms are breaded in cornmeal, quickly fried until crisp, and slathered with a savory dressing and shredded lettuce on soft rolls. Delicious!

YIELD 4 sandwichesSERVING 1 sandwichPREP 15 minsCOOK 5 mins

INGREDIENTS

1/4 cup plant-based mayonnaise

1 TB. ketchup

1 TB. grated fresh sweet onion

1 TB. sweet pickle relish

1 tsp. finely chopped chives

Grapeseed oil

1/2 cup water

1 cup all-purpose flour

1 cup fine cornmeal

3/4 lb. (340g) oyster mushrooms, pulled apart into “oyster-size” chunks

1 tsp. Old Bay seasoning

1/2 tsp. sweet paprika

4 (6-in.; 15.25cm) soft “sub” rolls, sliced horizontally

2 cups shredded iceberg lettuce

Lemon wedges

1In a small bowl, combine mayonnaise, ketchup, grated onion, sweet pickle relish, and chives. Refrigerate until ready to use (can be made up to 3 days in advance).

2In a large fry pan over medium heat, heat enough grapeseed oil to come 3/4 inch (2cm) up the sides of the pan.

3In separate shallow bowls, place water, all-purpose flour, and cornmeal.

4Bread oyster mushrooms as follows: dip each in water, then in flour, quickly dip in water again, and then dredge thoroughly in cornmeal. Set aside each mushroom, and continue until all mushrooms are breaded.

5Add breaded mushrooms to the fry pan, and fry for about 3 minutes, turning once or twice, until golden on all sides. Drain on paper towels, and sprinkle with Old Bay seasoning and sweet paprika.

6Pile mushrooms generously onto sub rolls, drizzle each sandwich with about 1 tablespoon dressing, top with iceberg lettuce, and serve with lemon wedges on the side.

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Oyster mushrooms

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Muffuletta

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Muffuletta is a classic New Orleans sandwich that features a whole round loaf of crusty bread, hollowed out and slathered in a salty, savory olive salad of the same name. Grilled vegetables are a healthy and delicious alternative to the fatty meats that usually fill this sandwich. This recipe is a great choice for picnics because you can pack a well-wrapped muffuletta, allow the flavors to marry, and slice it just before serving.

YIELD 1 (10-inch; 20cm) round sandwichSERVING 1/4 sandwichPREP 20 minsCOOK 15 mins

INGREDIENTS

3/4 cup pimiento-stuffed green olives, roughly chopped

1/2 cup pitted oil-cured black olives, roughly chopped

1/2 cup giardiniera mix, such as Victoria, roughly chopped

2 TB. salt-packed capers, rinsed and drained

2 TB. finely chopped celery

2 TB. finely chopped carrot

2 cloves garlic, finely chopped

1 tsp. dried oregano

4 TB. extra-virgin olive oil

Pinch crushed red pepper flakes

2 TB. balsamic vinegar

3 portobello mushrooms, cut in 1/4-in.-thick (.5cm-thick) slices

1 large zucchini, sliced lengthwise in 1/4-in.-thick (.5cm-thick) slices

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 (10-in.; 20cm) round loaf country bread, preferably semolina

2 cups baby arugula

1/2 small red onion, sliced paper thin

2 TB. red wine vinegar

1In a medium bowl, combine green olives, oil-cured black olives, giardiniera, capers, celery, carrot, garlic, oregano, and 2 tablespoons extra-virgin olive oil. Stir in crushed red pepper flakes, and set aside.

2Preheat a grill pan or a grill for direct, high heat.

3In a large dish, stir together 1 tablespoon extra-virgin olive oil and balsamic vinegar. Add portobello mushrooms and zucchini, and toss gently to coat. Sprinkle with kosher salt and black pepper. Transfer vegetables to the grill pan or grill, and cook for 2 minutes per side. Set aside.

4Cut bread in half horizontally, and use your hands to pull out most of soft insides of bread. (Save it to make breadcrumbs!)

5Layer grilled mushrooms and zucchini evenly over bread, followed by olive salad. Top with baby arugula and red onion, and drizzle with remaining 1 tablespoon olive oil and red wine vinegar. Press sandwich gently to pack layers tightly. Cut sandwich into quarters and serve, or wrap tightly in plastic wrap for up to 4 hours.

Giardiniera is a delicious mix of pickled vegetables that usually includes cauliflower, carrot, celery, and pepperoncini (pickled peppers) preserved in vinegar. You can find it in grocery stores or Italian delis.

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Muffuletta

Falafel burgers

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These pita sandwiches pack all the deliciously spiced flavor of traditional falafel without the deep-fried fat.

YIELD 8 burgers/4 sandwichesSERVING 2 burgers/1 sandwichPREP 15 minsCOOK 10 mins

INGREDIENTS

1 TB. flax meal (ground flaxseeds)

4 or 5 TB. warm water

4 TB. extra-virgin olive oil

1 medium yellow onion, finely chopped (about 1/2 cup)

2 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1 tsp. lemon zest

Juice of 2 medium lemons (4 TB.)

1/4 cup finely chopped fresh cilantro

2 TB. finely chopped fresh Italian flat-leaf parsley

2 (14-oz.; 400g) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas), 1/4 cup liquid reserved

1 cup fresh breadcrumbs (from 1 or 2 slices bread)

3 TB. grapeseed oil

2 TB. tahini

1 clove garlic, minced

4 small loaves pita bread, split on one side

2 medium plum tomatoes, finely diced (1/2 cup)

1/2 cup thinly sliced romaine lettuce

1/2 medium red onion, thinly sliced

1In a small bowl, combine flax meal and 3 tablespoons warm water. Set aside.

2In a small sauté pan over medium heat, heat 2 tablespoons extra-virgin olive oil until it shimmers (but before it begins to smoke). Add yellow onion, cumin, and coriander, and sauté, stirring constantly, for 5 minutes or until onion softens and begins to brown.

3Stir in kosher salt, black pepper, lemon zest, and 2 tablespoons lemon juice. Remove from heat, and stir in cilantro and Italian flat-leaf parsley.

4In a food processor fitted with a metal blade, process chickpeas, breadcrumbs, and onion mixture for 1 minute or until chunky. Reserve 1/4 cup mixture. Continue to process, adding flax mixture, remaining 2 tablespoons extra-virgin olive oil, and reserved liquid from chickpeas, until smooth. Pulse in reserved chickpea mixture in one or two pulses, just to evenly distribute. Divide mixture into 8 evenly sized burgers 3 inches (7.5cm) wide and about 1 inch (2.5cm) thick.

5In a large nonstick sauté pan over medium-high heat, heat grapeseed oil. Add falafel burgers, and cook, turning once, until both sides are golden brown and falafel burgers are heated through.

6In a small bowl, whisk together tahini, garlic, and remaining 2 tablespoons lemon juice. Add 1 or 2 tablespoons warm water or enough to make a smooth dressing.

7Fill each pita with 2 falafel burgers and evenly divide plum tomatoes, romaine lettuce, and red onion among pitas. Drizzle each pita with 1/4 tahini mixture, and serve immediately.

For Gluten-Free Falafel, use fresh gluten-free breadcrumbs, and serve burgers over a green salad.

Pan bagnat

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Chickpeas and artichoke hearts are seasoned with dulse, a seaweed flake, along with capers and vinegar, for a delicious new take on this Niçoise “street food” classic. The resulting chickpea spread also makes an excellent spread for crostini!

YIELD 4 sandwichesSERVING 1 sandwichPREP 20 minsCOOK none

INGREDIENTS

1 (14-oz.; 400g) can chickpeas, rinsed and drained

1 (6-oz.; 170g) jar marinated grilled artichoke hearts, drained, 2 TB. marinade reserved

1 TB. salted capers, rinsed and drained

1 TB. red wine vinegar

1 tsp. dulse flakes

4 crusty round whole-wheat rolls, sliced

2 large tomatoes, sliced

4 leaves romaine lettuce

1/2 small red onion, sliced paper thin

2 TB . chopped, pitted Niçoise olives

1/4 cup extra-virgin olive oil

1/2 tsp. freshly ground black pepper

1In a food processor fitted with a metal blade, pulse chickpeas, artichoke hearts, reserved artichoke heart marinade, capers, red wine vinegar, and dulse flakes until a rough, chunky purée consistency is reached.

2Divide chickpea mixture equally among whole-wheat rolls. Top with tomato slices, romaine lettuce, and red onion slices.

3Sprinkle Niçoise olives over vegetables, drizzle each sandwich with 1 tablespoon extra-virgin olive oil, and season liberally with black pepper. Serve with plenty of napkins!

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Capers

Pan bagnat means “bathed bread,” which alludes to the generous amounts of olive oil slathered on this delicious sandwich. You’ll need a roll that can stand up to this kind of treatment, so look for the sturdiest country bread you can find. Pan bagnat is traditionally sold in individual paper-wrapped portions, but you can pack all the fillings into a large, round loaf in the manner of muffuletta to serve a crowd. If you have extra time, add lightly steamed haricot verts (French green beans) to this sandwich for extra nutrition and crunch.

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Korean barbecue sliders

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These little sandwiches pack a lot of flavor. Tempeh is steamed, smothered in a savory Korean barbecue sauce, piled on slider buns, and topped with a crunchy salad. The prep time seems long, but most of it is spent chopping ingredients and steaming and marinating the tempeh.

YIELD 8 slidersSERVING 2 or 3 slidersPREP 45 minsCOOK 10 mins

INGREDIENTS

1 (8-oz.; 225g) pkg. tempeh

1/2 cup plus 1 tsp. reduced-sodium tamari

1/2 cup brown sugar, firmly packed

3 cloves garlic, finely chopped

1 TB. sambal oelek (chili garlic sauce)

1 TB. finely chopped fresh ginger

1 TB. plus 2 tsp. rice vinegar

2 tsp. toasted sesame oil

1 TB. cornstarch

1 TB. cold water

1 tsp. toasted sesame seeds

1 tsp. granulated sugar

8 small buns, such as whole-wheat dinner rolls or slider buns

1 cup shredded romaine lettuce

1/2 cup thinly sliced radishes

1Place tempeh in a small sauté pan, cover with water, set over medium heat, and bring to a simmer. Cover and cook for 10 minutes. Remove lid, drain, and cool.

2Cut tempeh into 2 horizontal slices, and cut each of those into 4 equal pieces, so you have 8 small “burgers.” Place tempeh slices in a shallow pan that will accommodate them in a single layer.

3In a small saucepan over high heat, combine 1/2 cup tamari, brown sugar, garlic, sambal oelek, ginger, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Bring to a boil.

4In a small bowl, combine cornstarch and cold water until smooth. Add to sauce in the saucepan, and cook for about 1 minute or until thickened.

5Pour hot barbecue sauce over tempeh, and marinate at room temperature for 30 minutes (or for up to 24 hours in the refrigerator).

6Preheat a broiler to high.

7In a medium bowl, whisk together remaining 2 teaspoons rice vinegar, remaining 1 teaspoon tamari, remaining 1 teaspoon sesame oil, toasted sesame seeds, and granulated sugar. Set aside.

8Broil tempeh slices, turning once, until hot and crispy. Place 1 tempeh slice on each bun.

9In a small bowl, toss romaine lettuce and radishes with dressing. Distribute equally among sandwiches, and serve immediately.

Instead of using water to cook the tempeh, you could substitute vegetable stock. Also, check the ingredients on your rolls. I like to get mine from a local bakery, which ensures that they’re minimally processed and completely plant based.

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Korean barbecue sliders
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